|Winter Greens With Smoked Gouda, Pecans & Cranberries, Photo: NK|
An exciting salad is the perfect foil for a simple main, in our case, this juicy pork chop pan fried in our amazing Lodge skillet and seasoned with Salt, Pepper, and Paprika. If you don't already own a cast iron skillet, I highly recommend you treat yourself to one.
In general, whenever you're looking to take your salads from boring to fab, just use this simple formula:
Seasonal Fruit (dried or fresh)
Cheese (favorites like Grated Pecorino, Blue Cheese, Goat, Feta, or Gouda)
|Ready to enjoy. Photo: NK|
For the Salad:
3 ounces of Baby Kale
1 Heart of Romaine, chopped into bite-sized pieces
2-3 Ounces Smoked Gouda, cut to a bite-sized dice
3 Tablespoons Dried Cranberries
1/2 Cup Pecan Halves, Toasted
For The Dressing:
1/4 Cup Buttermilk
1 Tablespoon Mayonnaise
1 Tablespoon White or Red Wine Vinegar
2 Tablespoons Olive Oil
1. In a bowl, Toss Kale, Romaine, Gouda, and Cranberries.
2. In a separate small bowl, whisk Buttermilk, Mayonnaise, and Vinegar. Slowly whisk in oil while stirring vigorously until emulsified. Add a little Salt and Pepper to taste.
3. Dress and toss Salad a Tablespoon at a time. Do not over dress. Toss in Pecans, stir and enjoy!